Red quinoa is nothing more than the beautiful sister of pretty white quinoa. The nutritional value is basically the same. However it takes a tad longer to cook, is crunchier and has a nuttier flavour. Red quinoa looks gorgeous in salads (we reckon lots of recipes are on their way) plus its amazingly versatile. Thanks to the tuna and avocado this recipe is a good source of Vitamin B12, Phosphorus and Manganese, and a very good source of Protein, Vitamin K, Niacin and Selenium. The combination with lemon will amaze you!

InstructionsRinse the quinoa first and add to a saucepan with two cups of water. Bring to boil for two minutes. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 minutes. Fluff with a fork.

While it cools off, drain the water from the tuna and mix with the avocado and coriander. Add the quinoa to the tuna mix and after stirring a bit add the lime juice and a dash of ground black pepper to taste. Serve and sprinkle parmesan cheese on top!